Monday, June 19, 2006

Stuffed Courgette Rolls


I first saw this recipe being prepared on a DVD that came with one of the magazines I subscribe. It was a teaser to the readers as it contained recipes of the then upcoming Gordon Ramsey’s book Sunday Lunch. He is so full of passion for food and very fresh ingredients that first and foremost I always feel like preparing anything he comes up with. In addition to that I found this recipe to be dead easy, with a lovely base – the courgette, and then the creaminess of the ricotta, the crunchiness of the pine nuts. I played the DVD again for a couple of times and then decided that I had found my dinner dish. This recipe is indeed very simple. As much as I am a big fan of Ramsey I do know my limitations. The balance and freshness of the ingredients is the key to success. You can prepare it as a starter or to nibble whilst drinking a glass of wine with friends. Create an occasion to prepare it if you must. Just don’t miss this opportunity.

I just would like to say that the number of courgettes that you might need will depend on the size of the ones you have. I would even dare suggest that you prepare ¾ first, and then depending on how much filling you have left slice some more. As you prepare these in advance there is no problem if you need to split it into stages.

4 small courgettes, trimmed

Olive oil, to oil and drizzle

250g ricotta

Juice of ½ lemon

Splash of extra virgin olive oil

Sea salt and freshly ground black pepper

Handful of basil leaves, chopped

50g pine nuts, toasted

Balsamic vinegar, to drizzle

Slice the courgettes lengthways, using a swivel vegetable peeler or a mandolin and select about 40 good strips. Place the courgette strips on an oiled tray and brush with olive oil. Season with salt and pepper and chill for 20 minutes.

Mix the ricotta with the lemon juice, extra virgin olive oil and seasoning to taste, then fold in the chopped basil and pine nuts. Place a small teaspoonful of ricotta mixture on one end of the courgette strip and roll up. Repeat to use up all the filling. Arrange the courgette cannelloni on a plate and grind over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.

12 comments:

Megs said...

Looks great! All the way from Melbourne, Australia! Love the freshness of your blog

keiko said...

Such a beautiful, refreshing dish, Valentina - perfect for summer (I haven't even opend the DVD!) Let us know if you find another favourite from it.

valentina said...

Megs sweetheart, what a wonderful surprise. Come back often.
Keiko, definitely a summer treat. Easy to prepare, no fuss.

Paz said...

This does look great! Yum, yum, yum!

I like Gordon. ONLY when he is nice and he can be nice, even though I see him yelling and being rude to show contestants and diners alike. ;-)

They are doing a show here with Gordon called Hell's Kitchen. He puts wanna be chefs through a hellish course and the one who is able to survive gets to work with him in one of his restaurants.

Last week, one of the contestants, a fish monger, was hospitalized due to stress from the events of the show. He will not return to participate. I can't say I blame him. I wouldn't be able to cook with Gordon yelling at me. :-(

Paz

valentina said...

Paz, he has this horrible side. I do remember this show. the side of him I love is the food advocate one.

bea at La Tartine Gourmande said...

Ah this is funny, I have a very similar looking recipe! ;-) Lovely dish, definitely in love with ricotta!

valentina said...

Bea, your recipe is beautiful.

Pille said...

I agree with Keiko - this is such a lovely and refreshing looking dish!

valentina said...

Pille, perfect on a hot day as the ones that we have been experiencing.

Jeanne said...

Wow - now there's an idea I like! It looks so simple and summery, yet stylish (not to mention delicious!!) Must try that sometime...

Cenk said...

These courgettes look wonderful! Great color. By the way, thank you for your nice comments on my blog.

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